Simply mix all the ingredients together in a medium bowl, until smooth and creamy.

(Tip: It helps if all the ingredients are at room temperature, to keep the coconut oil soft!)

Transfer the mixture to a square baking dish, or container, lined with parchment or wax paper, then smooth with a spatula, and freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately.

Due to the nature of coconut oil, this fudge will melt if left at room temperature for long. Store in the freezer for best results!

8 Comments

I made this with natural peanut butter and only 2 tbls of honey and it was delicious! I added about three tbls of coconut cream because i was afraid it might be too oily with the natural pb and coconut oil, but it’s fantastic:)

is there a reason for the coconut oil? In the late seventies I had a recipe for peanut butter, honey and powdered milk that made a stiff dough and didn’t require any oil and the kids loved it. just saying, if you didn’t put in the oil, it might not need to be refrigerated to keep it’s shape.